Stuffed Cabbages

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These cabbage rolls are stuffed with ground beef and rice and baked to perfection with a tangy tomato sauce. Cabbage rolls are a favorite comfort food, a dish that might be reserved for special occasions. This recipe for stuffed cabbage rolls is a very popular recipe. This stuffed cabbage rolls recipe is cabbage leaves filled with beef and rice, coated in a homemade tomato sauce and baked to perfection. A comfort food classic that’s hearty, delicious and simple to make. The magic about cabbage rolls is the the meat and the rice cook in the cabbage itself. To ensure even cooking, don’t use the outermost leaves of the cabbage—they don’t have as much moisture. Also, don’t forget to cover the baking dish with foil. You need that steam circulating! I’ve been eating stuffed cabbage since I was a child, and I’ve been working on this recipe for a long time to create the ultimate rendition of cabbage rolls. Serve your stuffed cabbage rolls with a side of mashed potatoes and broccoli, and watch the rave reviews pour in!

Stuffed Cabbage Rolls – cabbage leaves stuffed with rice and ground pork with a tangy and spicy tomato based sauce seasoned with herbs and spices. A great make-ahead weeknight meal or for special gathering

I don’t know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

 

Ingredients :
Total Time: 92min, Prep: 25min, Cook: 67min
Serves: 4
Difficulty: Moderate
Ingredients :

1/3 head(s) uncooked savoy cabbage, about 8 whole leaves

1/2 pound(s) uncooked 93% lean ground beef

1/2 cup(s) uncooked white rice

1/2 fl oz mineral water

1/4 cup(s) seasoned breadcrumbs

1 medium uncooked carrot(s), peeled and grated

1 medium uncooked onion(s), finely chopped

1 clove(s), medium garlic clove(s), minced

1 large egg white(s)

1/2 tsp table salt

1/4 tsp black pepper

2 tsp olive oil

29 oz canned diced tomatoes, with basil, garlic and oregano

 

DIRECTIONS:
Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside.

Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well.

Spoon about 1/4 cup of beef mixture onto center of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it is important not to roll them too tightly).

Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving.

WW SP: 6

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